Iced Pecans

Ingredients 

3 cups pecan halves 

1 cup white granulated sugar 

Small pinch of salt 

8 Tbsp. butter or margarine (1 stick) 

1 tsp. vanilla 

Line a baking sheet with foil. Lightly spray with cooking spray, and set aside. 

In a heavy skillet, use a wooden spoon to combine pecans, sugar, pinch of salt and margarine. Cook over medium heat, stirring constantly, for 9 minutes. Sugar will melt and turn a rich brown color. Watch out for spatters. 

Remove from heat and immediately stir in vanilla extract. The vanilla extract being stirred into the hot pecan mixture will make your kitchen smell delicious! Be careful - the pan will be very hot. 

Spread mixture onto the prepared baking sheet and VERY LIGHTLY sprinkle with salt right away while they're still hot (optional). This tiny touch of salt balances out the sweet, buttery, vanilla flavor. Using 2 forks, separate pecans quickly before they cool and stick together; allow to cool completely. 

Stored tightly covered, they will keep for 1-2 weeks. 

Notes: Use only stick margarine for this recipe to be its best. Soft margarine in a tub does not work in this recipe. 

While the pecans are cooling, fill the pan with hot, soapy water and let it sit for a few minutes. The pan should then be very easy to clean. 

Walnuts, almonds, peanuts or just about any other nut can be used in place of pecans. A (16 oz.) jar of lightly salted peanuts is the perfect amount for this recipe.

You can add a touch of cinnamon or cayenne pepper to this recipe.